apfelstrudel

Categories
Dessert
Yield
8 Servings
MeasureIngredient
9 ounces Sifted flour
3 tablespoons Oil
1 dash Salt
¼ pint Lukewarm water
Eggs; beaten
4½ pounds Sour apples
½ pint Sour cream
2 ounces Chopped chestnuts (up to)
5 ounces Sugar
2 ounces Raisins
2 ounces Butter
1 cup Milk

DOUGH

FILLING

Sift flour into bowl & make well in center. Stir in remaining dough ingredients & mix well. Cover with inverted bowl & allow to rest 30 minutes. Cover table with clean cloth, allowing it to hang down & sprinkle top with ½ cup flour, most of it in center of cloth. Place dough in center & roll into 10-inch circle, making sure dough is very thin. Wash, quarter, core & pare apples. Cut in ⅛-inch slices. Combine with sugar, nuts & raisins. Slowly add sour cream. Place filling on dough & drizzle with melted butter. Fold edges of dough & roll up. Brush top & sides with melted butter. Bake on greased baking dish at 350 for 45-50 minutes or until golden brown. Baste & brush with butter during baking. Pour boiling milk over strudel & bake until milk disappears.

FRAU ECKHARDT (HELGA) SANDER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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